Browned Rice and Pork Casserole Recipe
Ingredients
| 4 loin pork chops 3/4-inch thick | ||
| Seasoned salt | 1 | |
| 1/2 cup uncooked regular white rice | ||
| 1 10 3/4-ounce can beef gravy | ||
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Onions | 4 Medium | |
| 2 large carrots, cut on angle into 1-inch slices | ||
Directions
About 1 1/2 hours before serving: Preheat oven to 350°F.
Trim excess fat from chops; heat fat in skillet.
Sprinkle chops with seasoned salt.
In hot fat, brown chops well on both sides; remove to 2-quart casserole.
Add rice to drippings in skillet; cook, stirring until browned; stir in gravy, 1/4 cup water, salt, pepper.
Arrange onions and carrots on top of chops; pour on gravy mixture.
Bake, uncovered, 1 hour or until tender.
Trim excess fat from chops; heat fat in skillet.
Sprinkle chops with seasoned salt.
In hot fat, brown chops well on both sides; remove to 2-quart casserole.
Add rice to drippings in skillet; cook, stirring until browned; stir in gravy, 1/4 cup water, salt, pepper.
Arrange onions and carrots on top of chops; pour on gravy mixture.
Bake, uncovered, 1 hour or until tender.
Chef
